Wash kidney well, and put into pan with 1 pint water, and
parboil for 10 minutes; then pour away the water, which is' useless;
cut up kidney into small pieces and put into the stock and boil slowly
2 hours. Mix for thickening, 1 tablespoonful cornfiour, 2 tablespoons
flour, 2 ditto ketchup, and a little bTOwning into ^ pint of water✪ Kidney Soup (1) ;
add to soup, with pepper and salt, and stir till it boils.
Kidney Soup (2).
1 Ox Kidney, 1 tablespoonful Bovril, 2 Carrots, 2 Spanish Onions, Pepper
and Salt, 1 oz. Roast Dripping, 3 quarts boiling Water✪ Kidney Soup (2).
Remove all fat from kidney, cut in slices, and flour it well. Put
it into a pot with the dripping, stirring till well browned. Then add
the boiling water and onions, out in quarters, and pepper and salt.
Let all simmer 3 or 4 hours. Skim off the fat, add tlie carrots, grated,
and the bovril, and serve hot.
. Kidney Soup (Mock).
a lb. Liver, 2 Onions, 2 tablespoonfuls Flour, 1 tablespoonful Dripping, Salt
and Pepper, small Bone, small bit of Carrot and Turnip✪ Kidney Soup (Mock).
Boil the bone with carrot and turnip in 9 breakfastcupfuls water
for 3 hours, then strain. Wasli the liver thoroughly, dry it, and cut
it up in very small bits. Chop up the onions. Ptit the dripping in
a saucepan tO' melt and get quite hofi Put in the onions, and fry
them yellow, also fi7 the liver till it looks a light colour ; then add
the flo'Ui, and mix well. Put all in saucepan till it looks brown, then
add stock, 1 teaspoonful salt, and a little pepper and ketchup. ’ Stir
Avell till it boils. Put on lid, and simmer for 2 hours. Add salt to
taste, and seiwe.
^ Kidney and Tomato Soup.
1 Ox Kidney, 1 Butter, 1 tablespoonful of Flour, 1 sm^l Carrot, 2 pints
Water, 1 tm Tomatoes, 1 teaspoonful Salt, i teaspoonful Pepper^ Turnip
and Onion, 1 sciugozo liGmon Juic©, 1 pinch Sugar✪ Kidney and Tomato Soup,
Melt butter in pan, cut kidney into smaU square pieces, keeping
TRIED FAVOURITES COOKERY BOOK. 9
back all fat, &o. Mix flour, pepper, and salt together on plate, and
toss kidney in it. Put kidney in pan with the melted butter and
stir till nicely browned. Pour on water, and let it simmer for If or
2 hours. Skim frequently and stir often, to keep it from sticking to
the pan. Put the tomatoes into a pan with the other vegetables and
salt, sugar, and lemon juice, and cook till^ tender. Rub all these
through a sieve, and add to kidney, and .stir till boiling.
Leek Soup. ^
1 lb. Potatoes, thinly sliced; 4 good sized Leeks, cut in slices of 2 inches
thick; 1 stick of white part of Celery, cut into dice.
Melt 2 oz. dripping in pan. Stir potatoes, leeks, and celeiy in
this with a wooden spoon for 5 minutes, but do not brown. Sprinkle
over vegetables ^ teaspoonful pepper and teaspoonful salt. ^ Add
2 pints stock or water✪ Leek Soup. Simmer gently 1^ hours. Cut small dice of
toast, put into tureen, and pom- soup over.
Leintil Soup (1).
1 pint Lentils (Egyptian), a good sized Onion, Pepper, Salt, 1 pint Milk or
Stock, Flour, and i teaep'ionful of Curry Powder✪ Lentil Soup (1).
Soak lentils previous night. Boil them and onion in sufiicient
water to cover them, till tender, and pass through sieve. Thicken
the milk with flour, and add to the lentils with salt, pepper, curry
powder, and a lunip of sugar, and bring all to the boil and serve hot.
Lentil Soup (2).
1 lb. Lentils soaked overnight, 1 Carrot, 1 Turnip, 1 Onion or 2 Leeks,
Dripping size of an egg, 10 breakfastcup fills cold Water, a small pinch
of Carbonate of Soda✪ Lentil Soup (2).
Page 17 · 7 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wash kidney well, and put into pan with 1 pint water, and parboil for 10 minutes; then pour away the water, which is useless; cut up kidney into small pieces and put into the stock and boil slowly
2 hours. Mix for thickening, 1 tablespoonful cornfiour, 2 tablespoons flour, 2 ditto ketchup, and a little browning into ½ pint of water ; add to soup, with pepper and salt, and stir till it boils.
Kidney Soup (2).
1 Ox Kidney, 1 tablespoonful Bovril, 2 Carrots, 2 Spanish Onions, Pepper and Salt, 1 oz. Roast Dripping, 3 quarts boiling Water.
Remove all fat from kidney, cut in slices, and flour it well. Put it into a pot with the dripping, stirring till well browned. Then add the boiling water and onions, out in quarters, and pepper and salt. Let all simmer 3 or 4 hours. Skim off the fat, add tlie carrots, grated, and the bovril, and serve hot.
. Kidney Soup (Mock).
a lb. Liver, 2 Onions, 2 tablespoonfuls Flour, 1 tablespoonful Dripping, Salt and Pepper, small Bone, small bit of Carrot and Turnip.
Boil the bone with carrot and turnip in 9 breakfastcupfuls water for 3 hours, then strain. Wasli the liver thoroughly, dry it, and cut it up in very small bits. Chop up the onions. Put the dripping in a saucepan to melt and get quite hot. Put in the onions, and fry them yellow, also fry the liver till it looks a light colour ; then add the flour, and mix well. Put all in saucepan till it looks brown, then add stock, 1 teaspoonful salt, and a little pepper and ketchup. Stir well till it boils. Put on lid, and simmer for 2 hours. Add salt to taste, and serve.
^ Kidney and Tomato Soup.
1 Ox Kidney, 1 oz. Butter, 1 tablespoonful of Flour, 1 small Carrot, 2 pints Water, 1 tm Tomatoes, 1 teaspoonful Salt, i teaspoonful Pepper, Turnip and Onion, 1 small lemon juice, 1 pinch Sugar,
Melt butter in pan, cut kidney into smaU square pieces, keeping
back all fat, &o. Mix flour, pepper, and salt together on plate, and toss kidney in it. Put kidney in pan with the melted butter and stir till nicely browned. Pour on water, and let it simmer for If or 2 hours. Skim frequently and stir often, to keep it from sticking to the pan. Put the tomatoes into a pan with the other vegetables and salt, sugar, and lemon juice, and cook till tender. Rub all these through a sieve, and add to kidney, and .stir till boiling.
Leek Soup. ^
1 lb. Potatoes, thinly sliced; 4 good sized Leeks, cut in slices of 2 inches
thick; 1 stick of white part of Celery, cut into dice.
Melt 2 oz. dripping in pan. Stir potatoes, leeks, and celeiy in this with a wooden spoon for 5 minutes, but do not brown. Sprinkle over vegetables ^ teaspoonful pepper and teaspoonful salt. ^ Add
2 pints stock or water. Simmer gently 1^ hours. Cut small dice of toast, put into tureen, and pom- soup over.
Lentil Soup (1).
1 pint Lentils (Egyptian), a good sized Onion, Pepper, Salt, 1 pint Milk or Stock, Flour, and i teaspoonful of Curry Powder.
Soak lentils previous night. Boil them and onion in sufiicient water to cover them, till tender, and pass through sieve. Thicken the milk with flour, and add to the lentils with salt, pepper, curry powder, and a lunip of sugar, and bring all to the boil and serve hot.
Lentil Soup (2).
1 lb. Lentils soaked overnight, 1 Carrot, 1 Turnip, 1 Onion or 2 Leeks, Dripping size of an egg, 10 breakfastcup fills cold Water, a small pinch of Carbonate of Soda.
Records on this page
Kidney Soup (1)Kidney Soup (2)Kidney Soup (Mock)Kidney and Tomato SoupLeek SoupLentil Soup (1)Lentil Soup (2)